水浴杀菌工艺对休闲禽肉制品杀菌效果及品质的影响  

Influence of Water-bath Sterilization Process on Sterilization Effect and Quality of Ready-to-eat Poultry Products

作　　者：李京 黄永平 黄乙生 陈玉璇 杨焕彬 Li Jing;Huang Yongping;Huang Yisheng;Chen Yuxuan;Yang Huanbin(Guangdong Wuqiong Food Group Co.,Ltd.,Chaozhou,Guangdong 521000;School of Life Sciences and Food Engineering,Hanshan Normal University,Chaozhou,Guangdong 521041)

机构地区：[1]广东无穷食品集团有限公司,广东潮州521000 [2]韩山师范学院生命科学与食品工程学院,广东潮州521041

出　　处：《中外健康》2024年第3期52-56,共5页

基　　金：营养健康与功能食品研究协同创新中心(No:622006);广东省粤东药食资源功能物质与治未病研究重点实验室(2021B1212040015)。

摘　　要：探究水浴杀菌工艺对休闲禽肉制品杀菌效果及品质的影响。以鸡翅根为原料,对其采用不同的杀菌压力、杀菌时间和杀菌温度进行水浴杀菌,分析不同杀菌方式对鸡翅根的质构、风味损失和F值的影响。结果显示,随着杀菌压力的增加,鸡翅根的弹性和剪切力增加,风味损失变化较小,F值呈现近似正相关直线函数趋势;随着杀菌时间的延长,鸡翅根的弹性和剪切力下降,风味损失逐步降低,F值呈现近似正相关的直线函数趋势;随着杀菌温度的增加,弹性和剪切力下降,风味损失逐步减少,超过120℃后风味损失加快,F值呈现近似正相关的直线函数趋势。研究表明,在实际生产中,需要结合禽肉制品的类别和特性,通过平衡杀菌强度和感官损失指标,寻找最佳的杀菌工艺。To explore the influence of the water-bath sterilization process on the sterilization effect and quality of ready-toeat poultry products.Using chicken drumettes as raw materials,water-bath sterilization was carried out under different sterilization pressures,sterilization times,and sterilization temperatures.The effects of different sterilization methods on the texture,flavor loss,and F-value of chicken drumettes were analyzed.The results showed that with the increase of sterilization pressure,the elasticity and shear force of chicken drumettes increased,the flavor loss changed slightly,and the F-value showed an approximately positive linear function trend.As the sterilization time extended,the elasticity and shear force of chicken drumettes decreased,the flavor loss gradually decreased,and the F-value showed an approximately positive linear function trend.With the increase of sterilization temperature,the elasticity and shear force decreased,the flavor loss gradually decreased,and the flavor loss accelerated when the temperature exceeded 120℃,and the F-value showed an approximately positive linear function trend.The research indicates that in actual production,it is necessary to combine the types and characteristics of poultry products,and find the optimal sterilization process by balancing the sterilization intensity and sensory loss indicators.

关 键 词：优质肉类 品质 杀菌 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]